Herb and Sun-Dried Tomato Stuffed Vegan Turkey Breast

One of the most popular recipes on this site is our Vegan Deli Sliced Turkey. And for good reason! It’s delicious and super easy to make.

We mixed vital wheat gluten, tofu, herbs and spices to create a very convincing vegan turkey breast. The texture and flavor are just spot on!

So when I was thinking over new spring dish ideas, specifically main dishes, I decided I wanted to stuff that turkey breast with some herbs, roll it up, and see how it would turn out.

I had imagined using a variety of herbs and bread crumbs to stuff the vegan turkey breast with, but because I am wrote this recipe durning some very strange, unprecedented, quarantine times, I had to use what I had on hand.

I had a bunch of basil and a bag of sun dried to tomatoes so decided to work from there. I love basil and sun dried tomatoes together and decided the combo would give this stuffed turkey breast and Italian feel. The flavors are bright but also light and zippy.

Even though the filling was not what I had originally dreamed up, it just goes to show using what you have on hand sometimes can create happy accidents….errrr, well, this is less an accident and more a product of availability, and mandatory shelter at home orders. But still the result was happy!

You can use any herbs you have on hand, as well. If do not have sun dried tomatoes you can skip that and just use herbs and bread crumbs.

We ate this vegan turkey breast as a dinner, but you could easily slice it thinly and use it for one dang delicious sandwich, too.

So if you have been thinking about what you would make for your next spring holiday meal, or have some extra time on your hands and want to give seitan turkey a go, there is no better time than now!

This recipe is beyond easy, and so delicious.

INGREDIENTS:

• 1 block extra firm high protein tofu (14oz -16oz block)

• 1 cup vital wheat gluten

• 1/2-3/4 cups water

• 1/4 cup nutritional yeast

• 2 tablespoons neutral flavored oil

• 2 tablespoons tapioca starch

• 2 teaspoons onion powder

• 1-2 teaspoons garlic powder

• 1/2 teaspoon sage

• 1 teaspoon rosemary

• 1 tablespoon No Chicken Better Than Bouillon

• 1 teaspoon liquid smoke

• 1 teaspoon salt optional if you feel like the bouillon is not salty enough

• 3 tablespoons mix Italian herbs for the coating, plus 1 tablespoon nutritional yeast

*I used high protein tofu in a sort of vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipe ads a result as well. Add the water last, adding just enough to accomplish a firm dough. Be advised that I have not made this turkey with regular firm tofu and I have gotten several comments that using it has caused the tofu to have more of bread texture with many holes in it. I am sure moisture is what is causing this issue. I really suggest only using the HIGH PROTEIN EXTRA FIRM for this recipe if you can find it.

FOR THE FILLING:

• 1 cup bread crumbs (make sure they are vegan, many brands are not)

• 1/2 cup fresh basil

• 1/4 cup fresh parsley (optional)

• 1/4 cup sun dried tomatoes

• Juice from 1/2 lemon

• 2-3 teaspoons olive oil

• 1 teaspoon salt

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Begin by adding all of the ingredients for the filling in the food processor. Mix for a few minutes until all of the ingredients are minced up and browned down into a crumb consistency. Place filling in a bowl and set aside. Rinse the food processor.

2. Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.

3. Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! I start at 1/2 cup and work from there.

4. Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute. Flatten the dough out into a regtangle-ish shape. About 12 inches by maybe 8 inches.

5. Spread the filling over the dough leaving some room around the edges so the filling does not spill out.

6. Begin rolling up the dough starting at one of the shorter ends. Once you have rolled it up, tuck in the ends.

7. Take a piece of aluminum for about 3x bigger than the loaf of dough, and lay it out flat. Coat the foil in spray oil or wipe it down with any oil you have. Sprinkle half coating seasoning you are using in the center of the foil. Place the loaf on the seasoning and roll it around. Sprinkle the remaining seasoning over the top and press it in. The goal is to fully coat the loaf in the seasoning!

8. Place the loaf back in the center of the foil and fold up the sides, pinching at the top to seal it up, then twist the ends to fully seal the foil.

9. Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil, and continue baking for another 30 minutes.

10. Remove finished “turkey” breast and let cool at room temp. Seal the foil back up and place the “turkey” breast in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.

11. Once the “turkey” breast has been in the fridge over night, you can remove it and slice it to serve. Since this turkey is better hot, Just slice and place in the oven at 350 degrees for 20 minutes or until it is heated back through. I like to give it a little spray with oil when reheating and cover with foil to keep it from getting too dry.

*If your oven cooks hotter than the temperature registered, your “turkey” may develop little holes around the edges. If this happens you can decrease the temperature by 20 degrees the next time you make this dish, or cook uncovered for less time . The turkey will still be delicious but this has been a question asked often in our regular deli turkey breast. It could also be a matter of making sure you knead the dough long enough.

If you like this recipe, then try these:

Vegan Deli Sliced Turkey Breast

Garlic Lemon Vegan “Chicken” Breast

Vegan Dry Rubbed Brisket

Vegan Deli Sliced Turkey Breast

I make a lot of seitan based vegan meats.

I have recipes for a holiday roast, holiday turkey style breast with crispy skin, chicken breast, pastrami, brisket, and even pepperoni. But until now I had never added tofu to the mix.

If there was ever a sandwich I missed since going vegan it is a regular old turkey sandwich. I used to love a good deli carved turkey sandwich more than almost anything. So I decided I would try to add tofu to my regular turkey style breast recipe to see if I could get it to a more deli sliced texture.

Y’all, the answer is YES! I have seen other people adding tofu to seitan recipes, and obviously Tofurkey lunch slices are a mix of tofu and vital wheat gluten so I decided to give it a go. It only took one experiment and it came out pretty perfect the first time. I was elated.

Even my husband who normally passes on vital wheat gluten recipes loves it! I was so excited that I made sandwiches to take to my Mah Jong group, i’m sure I have mentioned my Mah Jong group before. Y’all, side note: learn to play Mah Jong, it’s SO FUN!! Sorry back to the point of this! They were skeptical at first but everyone who tried it was floored and surprised by how good it was! Yay for my Mah Jong crew loving vegan meats!!

If you do not like the spice profile I used, feel free to change it up. That part is up to you. But when the recipe tells you to LET IT REST IN THE FRIDGE, you have to muster all of your strength and patience and do as I say! You will not have the texture you want unless you “let the breast rest. “ So just cook it one night and let it sit in the fridge til the next day. And if you don’t let it rest and decide to dig right in, don’t message me and tell me it was not firm enough, not even joking.

So if you are missing some legit turkey but don’t want to eat an actual turkey, this is your answer! I promise, PROMISE, it will be worth your time and effort. Maybe just go ahead and make 2 at once!

INGREDIENTS

This is what the tofu looks like that I used. Vacuum sealed, not in a tray of water.

• 1 block extra firm high protein tofu (14oz -16oz block)

• 1 cup vital wheat gluten

• 1/2-3/4 cups water

• 1/4 cup nutritional yeast

• 2 tablespoons neutral flavored oil ( you can replace with water if you are oil free)

• 2 tablespoons tapioca starch or corn starch

• 2 teaspoons onion powder

• 1-2 teaspoons garlic powder

• 1/2 teaspoon sage

• 1 teaspoon rosemary

• 1 tablespoon No Chicken Better Than Bouillon, or any chicken-less bouillon cube or powder (if using cubes or powder just dissolve in with the water)

• 1 teaspoon liquid smoke

• 1 teaspoon salt optional if you feel like the bouillon is not salty enough

• 3 tablespoons hickory seasoning, or any other seasoning you like to coat the “turkey.” I often use a chili lime seasoning, jerk seasoning, or even Italian blend.

TROUBLE SHOOTING THIS REICPE:

*I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough.

• *If you find your turkey has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your ovens temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the heat in your oven by 25 degrees, and keep the seitan covered for 50 minutes and open for 10.

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.

2. Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! I start at 1/2 cup and work from there.

3. Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, forming a kind of oval shaped loaf with the dough.

4. Take a piece of aluminum for about 3x bigger than the loaf of dough, and lay it out flat. Coat the foil in spray oil or wipe it down with any oil you have. Sprinkle half of the hickory, or whatever seasoning you are using in the center of the foil. Place the loaf on the seasoning and roll it around. Sprinkle the remaining seasoning over the top and press it in. The goal is to fully coat the loaf in the seasoning!

5. Place the loaf back in the center of the foil and fold up the sides, pinching at the top to seal it up, then twist the ends to fully seal the foil.

6. Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil, and continue baking for another 30-40 minutes.

7. Remove finished “turkey” breast and let cool at room temp. Seal the foil back up and place the “turkey” breast in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.

8. Once the “turkey” breast has been in the fridge over night, you can remove it and slice it to serve. It should at this point be firm enough to slice using a mandolin or a sharp knife. Store in an air tight container in the fridge for up to 10 days.

   If you like this recipe, then try these:

Vegan Dry Rubbed Brisket

Garlic Lemon Vegan “Chicken” Breast with Crispy Skin

Vegan Pastrami

Easy Vegan Quiche Bread Boats

I love using tofu to mimic eggs. It works so well and is extra convincing when using in quiche. I think I was super skeptical when first learning you could make tofu into “eggs,” But honestly, it really really works, in a tofu scramble, when making quiche, even when making vegan deviled eggs.

You can also add a sprinkle of black salt, Kala Namak. This black salt smells and taste of eggs because it is sulfurous! So now all of you faux egg dishes will become convincingly more egg like!

You can use any veggies you like or have on hand in this recipe. Just dice them up, give them a sauté and toss them in the quiche mix. I love these quiche boats because they transport easily and are handheld so easy to eat on the go.

They are perfect for a rushed morning breakfast on your commute, on road trips, or they even make a perfect brunch or dinner. No matter when or where you eat them, I promise you they are delicious. I mean after all, they are in a boat of bread, and if you know me at all, you know that carbs are forever my love language!

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INGREDIENTS:

• 1 package extra firm tofu

• 4 hoggie rolls or French bread stick divided into quarters

• 1/4 cup plant based milk

• 2 tablespoons nutritional yeast

• 1 teaspoon turmeric

• 1 teaspoon powder garlic

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 yellow onion, diced

• 1 cup mushrooms, diced

• 1/2 cup diced tomatoes

• 1 avocado diced

• Fresh chopped basil

• Vegan parm or any other vegan cheese you may like (optional)

• 1/4 teaspoon black salt (Kala namak) if you have it. The sulphur in the salt makes it smell of eggs. This salt is amazing when making any vegan egg product.

COOKING INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. In a medium sized skillet, spray a little cooking oil and add the veggies, except the avocado. Sauté until the onions become translucent, then remove from heat.

3. Add the remaining ingredients to a food processor, or a high speed blender, and blend until the mixture is completely smooth.

4. Dump the veggies (except avocado) into the tofu mix, and pulse just a few times to mix them up. If adding avocado just fold it into the mix with a spoon to avoid mashing it up. If you want to add cheese to the mix you can or you can top the quiche with cheese, or just garnish them with cheese if you want.

5. Cut the tops off of the rolls and scoop out some of the middle making it like a bowl. Place rolls on a cookie sheet and evenly divide the tofu mixture between the rolls.

6. Bake the quiche boats for about 40 - 45 minutes on the middle rack of your oven. You can test them by inserting a skewer or cake tester into the center to the boat. It it comes out clean they are done.

7. Garnish with fresh chopped basil and store any leftovers in the fridge.

If you like this recipe, try these:

Layered Vegan Breakfast Pie

Vegan Sausage Egg and Cheese Breakfast Pizza

The Jax Biscuit Sandwich

ADD A DESCRIPTION!

Tofu Buffalo Wings

If I can find a way to use buffalo sauce, trust me, I will. Tofu buffalo “wings” may be one of my favorite quick and easy meals. They make a great snack, perfect sandwich, or a delicious salad topping. My pantry is never without a bottle of Franks buffalo sauce because it is vegan, and I always have plenty of tofu on hand making this recipe a regular.

I learned early on making tofu, the best and easiest way to get super crispy tofu is to use starch mixed with flour. No matter if you pan fry it in oil, or toss into your air fryer you will get super crispy, perfect tofu every time!!

You can serve these tofu wings with vegan ranch or blue cheese dressing if you like, and big side of celery. You can dice it into cubes and use it to top your favorite salad. You can slice it into a square and use it for a delicious buffalo tofu sandwich!

So if you love buffalo everything too, this recipe could not be easier, crispier, or more delicious! Buffalo tofu might become one of your quick and easy go to recipes as well!

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INGREDIENTS:

• 1 block extra firm tofu (I use the high protein tofu that is vacuum sealed in very little liquid. It is extra super firm, and has the best chewy texture of any I have tried)

• 1/4 cup tapioca starch

• 1/4 cup white flour

• 1 teaspoon onion salt

• 1 teaspoon garlic powder

• oil for frying

• 1/3 cup buffalo sauce. We use Franks.

• 1 teaspoon vegan butter

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INSTRUCTIONS

1. Drain tofu and wrap in a few paper towels or clean kitchen towel. Place a few cookbooks or heavy pan on top and let tofu press for about 10 minutes. This helps remove some of the moisture from the tofu.

2. Cut tofu into strips.

3. Whisk together the flour, starch, garlic and onion salt.

4. Dredge the tofu strips into the mixture until they are fully coated.

5. Heat a skillet over medium heat with a few inches of oil. Allow the oil to get nice and hot.

6. Line a baking sheet with a few paper towels and place a wire cooling rack on top. Place next to the stove.

7. Fry the tofu on each side for several minutes or until they seem nice and crispy. Remove finished tofu and place on the wire cooling rack.

8. In a small bowl, microwave the buffalo sauce with the butter for about a minute. Toss the tofu in the heated sauce and serve immediately.

9. Serve with vegan ranch or blue cheese dressing. (side note: these “wings” reheat really well in an air fryer or in the oven)

If you like this recipe, try these:

Vegan Buffalo Mac n Cheese

Vegan Buffalo “Chicken” Dip

Vegan Buffalo “Chicken” Bites

Tofu Buffalo Wings

Crispy tofu buffalo wings

Vegan Po'Boy with Popcorn Tofu

I would eat popcorn tofu every single day. It’s that good and addicitve.

Depending of the seasonings you use, it makes a perfect stand in for popcorn chicken or popcorn shrimp. I had not really even considered serving it in place of shrimp until a friend was over and tried the tofu. She said it reminder her of shrimp or clams.

I had originally made the recipe to replicate my favorite popcorn chicken from before we went vegan. My friend suggested I use the popcorn tofu in a Po’Boy, and I happily complied. I am a big fan of most sandwiches and a Po’Boy is no exception.

Crispy, chewy, fried tofu seasoned with Creole seasoning. Crispy lettuce and pickles, sliced tomatoes, hot sauce, and creamy vegan mayo. What’s to hate here?!?! Nothing, nothing at all.

Once again I can thank the people smarter than me for thinking up things for me to make. And to think I would have just kept dipping that popcorn tofu in some bbq sauces and called it good!!

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Ingredients:

• 1 block extra firm tofu (look for extra firm high protein tofu. It’s much firmer than regular extra firm tofu, and lends a bit of “chew” that this recipe needs)

• 3/4 cups corn or tapioca starch

• 2 cups bread crumbs

• 1/2 cup vegan plain yogurt (I use Kite Hill)

• 1/2 cup non dairy milk

• 1 teaspoons salt

• 2 teaspoons smoked paprika

• 1 teaspoon each, garlic powder, onion powder, oregano, black pepper, thyme

• 1/2 teaspoon cayenne pepper

• oil for frying

• 4-5 baguettes, or other crusty vegan rolls

• shredded letttuce

• sliced tomatoes

• sliced dill pickles

• vegan mayo

• hot sauce

• old bay seasoning

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Instructions:

1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

3. In a medium bowl, whisk together the yogurt and milk.

4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

5. In another bowl, add the bread crumbs.

6. First toss the tofu into the starch and seasoning mixture

7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu. I like to sprinkle the finished tofu with some old bay . You don’t have to, but I’m a fan.

11. Assemble sandwiches by slicing bread lengthwise. Spread mayo on each side of bread, add popcorn tofu, lettuce, tomatoes, and pickles. Drizzle with hot sauce and serve.

If you like this recipe, try these:

Vegan Fried Green Tomato Sandwich with Bacon and Mozzarella

Pulled Jackfruit Mexican Torta

Beyond Meatball Subs

vegan po'boy with popcorn tofu

Crispy Sesame Tofu

Who needs Chinese take out when you can whip up some delicious sesame tofu at home, quickly and affordably!

I love making crispy tofu and learned a long time ago that starch is the secret. Just press the tofu, coat, fry, and slather in this perfectly sticky, savory and sweet, vegan sesame sauce!

I like to serve our sesame tofu with a side of rice and broccoli, but serve it however you like! This meal is a go- to when I am in a hurry and havnt’t had time to plan dinner.

If you prefer not to fry the tofu in oil, you can use an air fryer! I just coat the tofu, give it a light spray with some oil (or not), and air fry at 375 for 10-15 minutes! It always comes out perfectly crisp!

Just another quick and simple dinner recipe to add to your arsenal! Who doesn’t love that!?

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INGREDIENTS:

• I batch crispy fired tofu

• 1/4 cup soy sauce or coconut amnios

• 1/4 cup water

• 2 teaspoons sesame oil

• 2 teaspoons rice vinegar

• 3 tablespoons brown sugar

• 1 teaspoon minced garlic

• 1 teaspoon tapioca or corn starch

• 1 -2 tablespoons toasted sesame seeds

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INSTRUCTIONS:

1. Prepare crispy tofu according to instructions.

2. Add the remaining ingredients, minus the sesame seeds, to a medium sized sauce pan. Heat over medium/low heat, whisking continuously, until the sugar has melted and the mixture thickens. If it gets too thick, add a tablespoon or so of water to thin it back out a bit.

3. Coat the crispy tofu in the sesame sauce and sprinkle with sesame seeds. Serve over rice and with a side of steamed broccoli if you like.

serves 4

If you like this recipe, try these:

Popcorn Tofu

Crispy Coconut Tofu with Tropical Rice

Tofu Japchae

BBQ Tofu Sandwich with Pickled Veggies

I recently went to visit my niece, Madison, in Charlotte. She knows, and shares my love for food, so took me to get the BEST sandwich at a local coffee shop, AFTER she nearly killed me with a Crossfit workout.

I think the sandwich was maybe an apology, or maybe not. She is fierce and probably didn’t feel sorry for me at all…..but it was all worth if for that sandwich.

It was a BBQ Tofu Sandwich with pickled veggies and some vegan mayo. So simple but so, so, so good!

So once I got home I knew I wanted to recreate this sandwich with my own twist. I normally have a batch of quick pickled veggies in my fridge. They literally take minutes to make, and add a tangy crunch to all kinds of sandwiches, salads, or just as a snack.

I opted to mix up some mayo with a little bbq and lime to give the sauce a little more zip than the original plain mayo. I also added some cilantro because, I LOVE cilantro! I am fully aware that a ton of people do not share my affection for cilantro, and if thats you, then just skip it on the sandwich.

You can grill up a batch of this bbq tofu and quickly reheat any leftovers for later. I will seriously eat this sandwich every day unit all the tofu is gone, then want to cry because all of the tofu is gone :(

So thanks again Madi for being the best Crossfit coach, for not totally killing me, and for introducing me to this sandwich. You are the best.

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INGREDIENTS:

• 1 block extra firm tofu

• 8-10 slices sour dough bread

• 1 batch quick picked veggies

• 1/2 cup of any bbq sauce you like

• a handful of fresh cilantro

SAUCE:

• 1/4 cup vegan mayo

• 2 - 3 tablespoons bbq sauce

• juice from 1/2 lime

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COOKING INSTRUCTIONS:

1. Drain tofu and wrap in a clean kitchen towel, or a few paper towels. Place a few books on top for 10-15 minutes to help press out the excess liquid. (or use a tofu press)

2. Slice tofu into 1/4 inch thick slices, and place in a shallow dish. Cover with 1/2 cup of bbq sauce and let it sit for about 10 minutes.

3. You can either cook the tofu on the grill or in a skillet. If grilling, place the tofu pieces directly onto the hot grill and allow each side to cook for about 5 minutes, brushing the excess bbq sauce from the pan onto the tofu slices before you flip them. If you do not want to place the tofu directly onto the grill, you can lay foil on the grill and cook the tofu that way. Yo can also give the grill a spray with some cooking oil before you heat it to help with sticking.

4. If cooking in a skillet, heat a large skillet over medium heat and spray with a little oil. Place the tofu pieces into the pan and pour the excess bbq over the tops. Allow tofu to cook on each side for about 5 minutes.

5. Mix the mayo, bbq, and lime in a small bowl.

6. Toast the bread. Spread a little sauce on each slice after toasting, and top with a few pieces of tofu, some pickled veggies, and a few sprigs of cilantro to serve.

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If you like this recipe, try these:

Beyond Meatball Subs

Open Faced Vegan Roast Beef Sandwich

The Jax Biscuit Sandwich

BBQ Tofu Sandwich with Pickled Vegetables.

Tofu Banh Mi Style Rice Cups

Tofu Banh Mi sandwiches are on constant rotation in our house. Everyone loves them, even the kids. What’s not to love about perfectly seasoned tofu, crispy pickled veggies,and spicy Sriracha mayo. In a recent effort to change things up , I decided to pile up tofu Banh Mi filling into these easy little rice cups.

I know that banh mi literally means bread or wheat but wanted to make something familiar for our gluten free friends and family that was a little different and fun! I love a banh mi, but my favorite part is the filling! It gets tricky to name a thing so people understand the origin and not cause disrespect to the culture from which it came. I wanted everyone to understand that this is all the parts of a tofu banh mi, but technically without the banh mi….so for lack of a better idea of how to have people identify what this is, I named it Tofu Banh Mi Rice Cups.

A local sushi place we frequent makes a tofu banh mi sushi roll that we love, so I decided to create a play on that. Just more rice and way more delicious filling!

I often make these for parties or potlucks and they are always such a hit. They cute, handheld, and delicious.

These light and fresh tofu Bahn Mi rice cups also work work great for meal prep because they keep well in the fridge for several days.

Who knows, you may end up loving these as much as we do, and may find yourself making them more often than a Bahn Mi sandwich!

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INGREDIENTS:

You will need a muffin tin for this recipe. This recipe yields around 2 dozen cups. You can easily half the recipe for less cups.

• 3 cups sushi rice (follow package cooking instructions)

• 1 package extra firm tofu

• 1/4 cup soy sauce or coconut aminos

• 2 teaspoons sriracha

• juice from 1 lime

• 3/4 cups quick pickled veggies

• 1/2 cup chopped cilantro

Sriracha Mayo:

• 1/2 cup vegan mayo

• 2 tablespoon Sriracha

• 1 teaspoon lime juice

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INSTRUCTIONS:

1. Cook rice according to package instructions. I use my rice cooker and use 3 actual cups of rice, not the scoop that comes with the rice cooker, and fill the water to the 4 cup line. Again you can half this amount if making less cups. Allow the rice to cool. It’s gonna be kind of sticky and thats what you need. Once the rice has cooled enough to handle, scoop about 1/4 cup of rice into each muffin cup and press the rice to form the shape of the cup. I keep a cup of water on the counter to dip my fingers in. If your hands are wet it will be easier to press the rice down. You will get around 24 cups, give or take. Pop the muffin tin in the fridge and for 30 minutes.

2. Drain tofu and wrap it in either a clean kitchen towel or a few paper towels. Place a few books on top to allow the excess liquid to press out for 10-15 minutes.

3. Cut the tofu into 1/4 inch cubes. Whisk together soy sauce, Sriracha, and lime juice in a shallow dish and add the tofu. Allow it to marinate for 10-15 minutes.

4. Heat a large skillet with a little oil over medium heat. Add the the tofu along with the marinade to the pan. Let the tofu cook until all of the liquid has absorbed and the tofu has began to get a little crisp and brown around the edges.

5. Whisk the mayo, Sriracha, and lime juice together in a small bowl. If you like it spicy, add a little more Sriracha!

6. Carefully remove the rice cups from the muffin tin. They should just peel out. Divide the tofu among the cups, and top with some pickled veggies and chopped cilantro. Add a little of the Sriracha Mayo to each cup to serve.

7. Store leftovers in an airtight container in the fridge for serval days.

Alabama White Sauce Caesar Salad with Grilled Tofu

I have tried a ton of vegan caesar salad recipes, and dressings over the years, and until now none have been a winner.

So when recently I was making a caesar salad, and contemplating the protein I would add, I decided on Alabama White Sauce Grilled Tofu, and a light bulb went off.

Alabama White Sauce (AWS) is a a tangy, vinegar and mayo based bbq sauce which originated it Northern Alabama at Big Bob Gibson’s Bar-B-Q.

Our AWS is a vinegar and mayo based sauce like the original, with a little kick and has just enough tang to work as a caesar dressing substitute. AWS is a staple condiment in our house because it is delicious and versatile, and not just for bbq!

So after I grilled up the tofu, it occurred to me to take the leftover sauce and turn it into the dressing for this salad .

PURE JOY! It was so good that I will never attempt another “caesar” dressing recipe again.

I also added some carrots and avocado to this salad because I’m adult and I can do what I want..right?? And what I want is avocado and carrots on everything, even if it's not the norm, who cares if it tastes good.

So if you are searching for a super tasty, all be it nontraditional caesar salad recipe, here ya go! And my guess is if you try it, AWS will become a fridge staple for you as well.

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INGREDIENTS:

• 2-3 heads romaine lettuce

• 1-2 avocados

• 1/3 cups shredded carrots

• 1/4 loaf day old bread (french, artisan, gluten free, any thick bread will do)

• 2 teaspoons olive or grape seed oil

• 2 teaspoons all purpose seasoning, any you like

• 1 batch Alabama White Sauce Grilled Tofu

• A few tablespoons vegan parmesan cheee

Alabama White Sauce Caesar Dressing:

• 1/2 batch Alabama White Sauce

• 2 tablespoons apple cider vinegar

• 1 teaspoon minced garlic

• 2 teaspoons lemon juice

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INSTRUCTIONS:

preheat oven to 350 degrees (for the croutons)

1. For the croutons, cut day old bread into bitesize cubes. Place the cubes in a large bowl along with 2 teaspoons of oil and all purpose seasoning and toss.

2. Once the bread is coated, spread the cubes onto a cookie sheet in a single layer, and bake for about 10 minutes or until the cubes are crisp and well toasted.

3. Wash and chop the lettuce. Peel and dice the avocado.

4. For the dressing, whisk together the Alabama White Sauce with 2 tablespoons apple cider vinegar, garlic and lemon.

5. Add lettuce, avocado, carrots, and croutons to a large bowl. Drizzle with desired amount of dressing (enough to coat the lettuce) and top with strips of Alabama White Sauce Grilled Tofu and parmesan cheese to serve.

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serves 4-5

If you liked this recipe, try these:

Alabama White Sauce Tofu Skewers

Alabama White Sauce

Alabama White Sauce Tempeh Tacos

Cilantro Avocado Tofu Wraps

Easy weeknight dinners are a must in our busy house.

So, I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps.

The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal!

These gluten free wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Feel free to add extra veggies like match stick carrots, radish slices, sliced onion, or anything else you may like.

These wraps are easy, healthy, delicious, and low carb! Perfect!

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Ingredients:

• 1 - 2 heads romaine lettuce

• 1 block extra firm tofu

• 1 - 2 avocados

• 1/2 cup coconut aminos

• 1 teaspoon agave

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon oil (olive or grape seed)

• juice from 1 lime

• 1/3 cup chopped cilantro

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Smokey lime cream sauce

• 1/3 cup vegan sour cream, or plain unsweetened vegan yogurt (I use Kite Hill plain yogurt)

• Juice from 1/2 lime

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• salt and pepper to taste

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Instructions:

1. Drain tofu and wrap in a a clean kitchen towel or a few clean paper towels. Place a few cookbooks on top for 10 - 15 minutes to press out as much liquid from the tofu as you can. Once pressed, dice tofu into 1/2 inch cubes.

2. In a shallow 8x8 dish, whisk together the aminos, oil, agave, garlic, paprika, and lime juice. Add the cubed tofu to the dish and allow it to marinate for 10 - 15 minutes.

3. While tofu is marinading, wash and pat dry the lettuce, and trim the ends. Slice avocado into thin strips. Wash and chop 1/3 cup of cilantro.

4. Prepare the smokey lime cream sauce by whisking all of the ingredients together in a small bowl and set aside.

5. Heat a large skillet on medium heat. Spray with some cooking oil or add a few teaspoons of oil to the pan as it heats. Add the tofu AND the marinade to the pan. Allow the tofu to cook until all of the liquid is absorbed and the tofu has started to brown and get a little crispy around the edges.

6. To build the wraps, line each lettuce leaf pieces of tofu, a few slices of avocado, drizzle with sauce, and sprinkle with cilantro.

Serves 4 - 6.

Crispy Coconut Tofu with Tropical Rice

This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying.

My husband adores coconut, and even though I sit on the fence depending on the recipes, this is also one of my favorite tofu recipes. Even all of our kids happily eat it. And trust me in our house with 6 people what is no easy feat!!

The tofu is perfectly crispy and coated in delicious sweet shredded coconut. The tofu sits on a bed of basmati rice mixed with some savory veggies and topped with a sweet, creamy, spicy, citrus sauce.

This recipe actually comes together pretty quickly, especially if you own a rice cooker. I prefer cooking my tofu in an air fryer but an oven works just fine, too!

If you are not a fan of cilantro leave it off. (I truly don’t understand those who hate cilantro but I will respect your aversion!) If you are a fan DO NOT LEAVE IT OFF!! It is my favorite pop of flavor in the whole repine!

So if you are in need of a pretty easy and super delicious tofu recipe that is sure to please all the people, here you go!! And let me know if you love it too!! I love to hear when our favorites become your favorite, too!!!

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Ingredients:

• 1 block extra firm tofu

• 4 cups cooked brown basmati rice

• 1 carrot

• 1/2 small red onion

• 1/2 cup chopped cilantro

• 1 can full fat coconut milk or coconut cream

• 1 flax egg

• 1/2 cup tapioca or corn starch

• 1 cup unsweetened coconut flakes, or shredded coconut

• 1/2 cup panko bread crumbs (make sure your the brand you are using is plant based)

Creamy citrus chili sauce:

• 1/2 cup vegan plain yogurt (I use Kite Hill)

• 2 tablespoons sweet chili sauce

• juice from 1/2 a lime

• 1 tablespoon orange juice

• 1 teaspoon garlic powder

• 1 teaspoon soy sauce or coconut aminos

• black pepper to taste

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Instructions:

1. Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top for 15 minutes to press the tofu.

2. Cook the rice according to package instructions on the stove top or use a rice cooker. You will need 4 cups cooked rice.

3. Cut the pressed tofu into 1 inch by 1 inch cubes. Mix up you flax egg in a medium size shallow bowl. After the flax egg has thickened, add the can of count milk to the bowl and whisk. Add the starch to a large kitchen plate. On a separate plate mix together the coconut and panko.

4. First dip the tofu cubes into the coconut milk mixture then into the starch. Dip again in the coconut milk mixture, then into the shredded coconut and panko, pressing the panko/coconut mixture into the tofu to ensure it sticks.

   OVEN INSTRUCTIONS: preheat oven to 400 degrees. Line a cookie sheet with parchment paper and place tofu on the pan. Light spray the tofu with some spray oil and cook for 10 minutes. After 10 minutes carefully turn the pieces over and bake another 10 minutes or until browned and crisp. I keep mine on the middle rack until the end of baking to avoid burning the coconut You can move the pan to the top rack the last few minutes of baking if the pieces are not browning to your liking.

   AIR FRYER INSTRUCTIONS: Place coated tofu into your Air Fryer basket. Light spray the pieces with some cooking oil. Set the fryer at 380 degrees for 15 minutes.

5. Peel the carrot into ribbons with a vegetable peeler, then finely chop the ribbons into small pieces. Next, thinly slice the 1/2 onion. Once rice is done cooking pop the veggies in the pot and let them sit with the lid on until ready to serve.

6. Whisk together all of the ingredients for the sauce in a small bowl.

7. To serve, fill shallow bowls with 1/3, to 1 cup of rice. Sprinkle with chopped cilantro and top with 3 - 4 pieces of coconut tofu. Drizzle with sauce.

Serves 4 - 6.

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Southern Tofu Scallops and Grits

Growing up, shrimp and grits were a favorite of mine. I am from the south and in the south we eat grits with just about anything!

Once we went vegan I longed for a bowl of delicious shrimps and grits and knew there had to be a way to mimic the classic without the shrimp or other animal products.

I quickly learned tofu makes a great scallop substitute and decided tofu scallops would be a close enough second for my favorite dish!

Well it worked well enough to satisfy my craving and now its my husband and oldest daughters favorite dish! It cooks up pretty quick and is the perfect comfort food any time of year!

The tofu scallops are savory with a kick of citrus. The grits are prefectly creamy with a zest of lemon. We add cream cheese to the grits because cheese grits reign supreme over any other grit ever!!

So if you have had a hankering for some shrimp and grits since going vegan, maybe this dish will hit the spot. If you have never had a grit, my sincerest apologies, and may I urge you to try them! I am pretty sure if you eat them this way, you are gonea love them!

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INGREDIENTS:

• 1 Package extra firm tofu

• 2 cups sliced mushrooms

• 1 small diced onion

• 1 teaspoon minced garlic

• 3 tablespoons butter

• 1 teaspoon Better Than Bouillon

• 2 tablespoons water water

• 1/3 cup plus 2 tablespoons white wine, like chardonnay

• 1 tablespoon vegan Worcestershire sauce

• 1 tablespoon coconut aminos

• Juice from 1 lemon

• 1 teaspoon parsley

• 1 teaspoon all purpose seasoning, I use Trader Joes 21 season salute

• 1-2 green onions or chives for garnish.

The Grits

• 1 cups of dried grits (not instant)

• 2 cups plant based milk

• 3 cups water

• 1 tablespoon vegan butter

• 1/2 teaspoon salt

• 1/4 cup vegan cream cheese

• 1-2 teaspoons lemon zest

• pepper to taste

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COOKING INSTRUCTIONS:

1. Drain tofu, and wrap up in a clean kitchen towel, or some paper towels. Place a few books on top and let sit for 5 minutes to press out the excess liquid.

2. Cut tofu in half length wise, and using an 1 inch circle cutter, cut scallops from the 2 pieces tofu. You can use the scraps as well or save them to make something else later, like tofu ricotta.

3. In a shallow dish mix 2 tablespoons of wine, Worcestershire sauce, and aminos. Add the tofu and let marinade for 15 mintues.

4. In a large pot or dutch oven, bring the milk and water to a boil for the grits. Once the liquid is boiling, add in the grits, salt, and butter. Lower the heat to low, and allow the grits to simmer until thickened, stirring occasionally to avoid sticking. This takes about 15- 20 minutes. The grits can cook and thicken while you prepare the tofu.  Once the grits are thick, stir in the cream cheese, pepper, and lemon zest.

5. In large high side skillet, melt 1 tablespoon of butter on medium heat. Add the tofu scallops along with marinade and cook on each side for 3-5 minutes, or until they begin to brown and crisp, and all of the liquid is absorbed. Once tofu is done, remove from the pan and set aside. Add 2 tablespoons of butter back to the pan, along with the mushrooms, and onions. Cook until the onions become translucent, then add the wine, Better Than Bouillon, water, lemon juice, minced garlic, and seasoning. Allow the wine to cook down for several minutes, then add the tofu back to the pan. Let the tofu simmer on low heat in the sauce for 10-15 minutes.

6. To serve, scoop some grits into each bowl and top with tofu scallops and sauce. Garnish with chopped green onions or chives.

serves 4-6

Crispy Tofu with Roasted Pepper Marinara and Quinoa

Crispy tofu on a bed of savory quinoa, covered in a delicious red pepper marinara makes for a quick and filling weeknight dinner.

You can easily makes this recipe gluten free by using a gf flour blend, and gf panko. You could also use an air fryer to prepare the tofu if you have one, or try baking the tofu pieces if you prefer cooking without oil!

I like that this recipe because it comes together fairly quickly, its super flavorful thanks to the sauce, and can be a nice gluten free option for entertaining!

If you bake or air fry the tofu, it is a super healthy dinner as well. I would air fry by giving the tofu a little spray with oil and fry at 375 for 10-15 minutes or until crispy. If baking, I would bake on a parchment lined cookie sheet at 400, flipping the tofu pieces after 8-10 minutes to crisp up both sides.

No matter how you cook it, I think you will be just as big a fan of this tofu as our family is!

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INGREDIENTS:

The Tofu

• 1 block extra firm tofu

• 1/3 cup all purpose flour

• 1 flax egg

• 1/4 cup plant based milk

• 2 cups panko bread crumbs, regular or gluten free (not all are vegan, be sure and check)

• 1 teaspoon each of salt, paprika, garlic powder, and thyme

• oil for frying

The Marinara

• 1 (14.5 oz) can diced tomatoes

• 1/2 -1/3 cup roasted red peppers

• 1/2 small onion cut in quarters

• 2 teaspoons minced garlic

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1 teaspoon dreid thyme

• pepper to taste

The Quinoa

• 1 cup dried quino

• 2 cups water

• 1/2 small onion finely diced

• 2 teaspoons minced garlic

• 1 teaspoon salt

• 1 teaspoon dried time

• 1 teaspoon oil such as grape seed or olive oil

• 2 tablespoons pine nuts (optional)

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INSTRUCTIONS:

1. Remove tofu from package, and wrap in a clean kitchen towel, or a few paper towels. Put a few books on top and let sit for about 15 minutes to remove the excess liquid from the tofu.

2. While tofu is pressing, prepare quinoa by bringing 2 cups of water to a boil in a medium sized pot, then add the quinoa. Reduce heat to a simmer and put a lid on the pot. Let quinoa simmer, stirring occasionally until all of the liquid is absorbed.

3. While the quinoa is simmering, heat a teaspoon of oil in a small skillet. Add the diced onion, and minced garlic, cooking until onions are translucent. Add in the pine nuts and cook just a few minutes. Pine nuts burn very quickly, so keep moving them around the pan until just until they are toasted, then remove from the heat. Once the quinoa is done cooking, mix in the onion, pine nut mixture, and seasoning. Put the lid back on and set aside.

4. Drain the liquid from the tomatoes, and add them along with all of the other sauce ingredients to a blender or food processor. Blend for a few minutes, until the onion, peppers, and tomatoes are broken down. Heat the sauce in a medium sized pot on simmer while you prepare the tofu.

5. Cut pressed tofu into 1/2 inch pieces, cutting from the ends of the tofu block. You will get around 8 or 9 pieces.

6. In a shallow dish, mix 1 flax egg, and 1/4 cup of non dairy milk. Add flour to another shallow dish or plate. Then mix the panko in another dish, or plate with the seasonings.

7. First coat each piece of tofu with flour, next the flax egg wash, and lastly the panko. Make sure to evenly, and fully coat the tofu with the flour, and flax egg wash. The panko will stick best if you press it into the tofu pieces, flipping the tofu to make sure both sides are covered.

8. In a large skillet, heat about 1/4 to 1/2 inch of oil. You just need enough to fry each side of tofu, you do not need to cover the tofu in oil.

9. Once oil is good and hot reduce heat to medium, add the coated tofu pieces and fry each side for 3 - 5 minutes. You want each side crispy and golden brown. Once tofu is finished frying, place on a wire cooling rack with some paper towels underneath for a few minutes.

10. To serve, add a scoop of quinoa to each plate, top with 1 or 2 pieces of tofu, and a few spoonfuls of sauce.

Serves 4 - 6.

Easy Tofu Quiche Cups

Tofu, it’s magic, am I right?!?!?

You can sauté it, fry it, bake it, turn it into cheese, and even use it as a really convincing egg substitute.

Did you know you can blend it right up with a few more ingredients and get an amazing and healthy quiche?

And for all of you that are gluten free, just skip the crust and bake your tofu vegan quiche right in a muffin pan. Aren’t they cute??

You can add any veggies you like to the recipe, whatever you have on hand, vegan sausage, bacon, or cheese The sky, errrrr, the muffin pan is the limit. What I meant to say is just don’t overfill the cup or you will have a mess on your hands.

These little beauties reheat like a dream and that makes them perfect for meal prep and an easy grab and go breakfast or lunch!

So for all of y’all that think tofu is gross or boring or you just don’t know what to do with it, here is a solid idea for breakfast, lunch, or dinner. It’s easy, healthy, and super delicious! So really these are a no brainer!

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INGREDIENTS:

• 1 package extra firm tofu

• 1/4 cup plant based milk

• 2 tablespoons nutritional yeast

• 1 teaspoon turmeric

• 1 teaspoon powder garlic

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups chopped brocoli

• 1/2 medium onion diced

• 1/4 bell pepper

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COOKING INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. In a medium sized skillet, spray a little cooking oil and add the veggies. Sauté until the onions become translucent, then remove from heat.

3. Add the remaining ingredients to a food processor, or a high speed blender, and blend until the mixture is completely smooth.

4. Dump the veggies into the tofu mix, and pulse just a few times to mix them up.

5. Spray a muffin tin with some spray oil, and divide the mixture evenly. The mixture will yield 6 - 8 cups depending on how full you fill the muffin cups.

6. Bake the quiche cups for 25 - 30 minutes. They are done once they begin to brown, and you can pull them away from the side of the pan easily.

7. Store leftovers in the fridge.

Savory Pumpkin Maple Soup with Smoky Tofu Scallops

I love soup in the fall and winter.

I especially love all things pumpkin but have never been a fan of sweet soups.

This soup is savory with a little kick of maple just compliment the pumpkin, without being overly sweet.

The tofu scallops are a nice smoky touch and add some protein to make this soup a more filling and satisfying meal.

Serve with a side of crusty bread and you are all set for a quick, easy and delicious dinner! And those kinds of dinners are always my favorite!

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INGREDIENTS:

Soup

• 2 cans organic pumpkin

• 1 medium onion diced

• 2 teaspoons garlic

• 4 cups vegetable broth

• 2 teaspoon thyme

• 1 teaspoon salt

• 1/ 2 teaspoon pepper

• 1 teaspoon liquid smoke

• 2 teaspoons maple syrup

Tofu scallops

• 1 block extra organic tofu

• 1/4 cup coconut aminos

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 tablespoon maple syrup

• 1 teaspoon liquid smoke

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COOKING INSTRUCTIONS:

Soup

1. In a large pot or dutch oven, add a few teaspoons of oil and heat.

2. Add diced onions, and minced garlic, and cook until onions become translucent.

3. Add onion and garlic to a blender or food processor, along with the pumpkin, and 2 cups of the vegetable stock. Process until completely smooth.

4. Add mixture back to the pot with the rest of the ingredients, and remaining 2 cups of broth.

5. Stir well, and let soup simmer for 20 minutes.

6. Serve topped with tofu scallops.

Tofu scallops

1. Wrap tofu in a clean kitchen towel, or a few paper towels. Place a few books on top of the tofu for 15 minutes to remove excess liquid.

2. Mix aminos, garlic, salt, maple syrup, and liquid smoke in a 9x13 or other large shallow dish.

3. Cut block of tofu in half length wise. If you have a a small circle cutter, begin cutting circles resembling scallops from the the two pieces of tofu. You will have scrap pieces left over. Save them, and toss in marinade as well. They will still taste good, just wont look as nice as the circles. You could also use the scraps for something else later.

4. If you do not have a circle cutter, you can just cut 1 inch by 1 inch cubes from the tofu.

5. Place tofu in the marinade, and let sit covered in the fridge for at least one hour.

6. When tofu is ready, heat a large skillet over medium heat, adding a few teaspoons of oil.

7. Add tofu pieces and some of the marinade to the pan. Cook until each side begins to brown and the scallops get a crispy edge.

8. Add finished scallops to the pumpkin soup, and serve while hot.

If you like this recipe, try these:

Vegan Beer Cheese and Potato Soup

Smoky Tomato Bisque Soup

Jackfruit and Orzo Soup